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Slow-Cooker Coconut Chicken Tikka Masala

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Slow-Cooker Coconut Chicken Tikka Masala
  • Prep Time 25 min
  • Total Time 4 hr 25 min
  • Servings 6
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  • Print
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Popular chicken tikka masala gets a tasty slow-cooker makeover.

Ingredients

12
bone-in chicken thighs (about 4 lb), skinned
4
teaspoons ground coriander
4
teaspoons paprika
2
teaspoons salt
1/2
teaspoon ground red pepper (cayenne)
1
tablespoon canola oil
1
cup canned coconut milk (not cream of coconut)
1
large onion, chopped
4
cloves garlic, finely chopped
4 1/2
teaspoons finely chopped gingerroot
1 1/2
teaspoons ground cumin
1/2
teaspoon garam masala
1/2
teaspoon ground turmeric
1
can (14.5 oz) diced tomatoes with roasted garlic, undrained
1
cup whipping cream
1/4
cup chopped fresh cilantro
6
cups hot cooked basmati rice
Lime wedges, if desired

Directions

  • 1 Spray 5-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place chicken, coriander, paprika, salt and red pepper. Seal bag; shake to coat chicken with spices. In 12-inch skillet, heat oil over medium-high heat. Add half of the chicken; cook 5 minutes, turning once, until lightly browned. Remove chicken to slow cooker. Repeat with remaining chicken.
  • 2 Add coconut milk to skillet, stirring to loosen browned bits. Pour into slow cooker. Add onion, garlic, gingerroot, cumin, garam masala, turmeric, tomatoes and whipping cream; stir.
  • 3 Cover; cook on Low heat setting 4 hours. Stir in cilantro. Serve chicken and sauce with rice and lime wedges.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
650
Daily Value
Total Fat
30g
0%
(
Saturated Fat
17g
0%
)
Sodium
1230mg
0%
Total Carbohydrate
60g
0%
(
Dietary Fiber
3g
0%
)
Protein
33g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 1/2 Vegetable; 4 Very Lean Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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